mexican bean soup (Maxian Been Soop) Recipe

Ingredients

  • 2 teaspoons olive oil
  • 1/2 cup frozen chopped onion
  • 1 teaspoon ground cumin
  • 1 teaspoon bottled minced garlic
  • 1/2 teaspoon dried oregano
  • 1 cup frozen whole-kernel corn
  • 1/4 teaspoon black pepper
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 1 (15-ounce) can black beans, drained
  • 1 (14.5-ounce) can diced tomatoes and green chiles, undrained
  • 3 lime slices
Directions
  1. Heat oil in a large saucepan over medium-high heat.
  2. Add onion, cumin, garlic, and oregano; sauté 1 1/2 minutes.
  3. Stir in corn, pepper, broth, beans, and tomatoes; bring to a boil.
  4. Reduce heat; simmer 10 minutes.
  5. Serve with lime slices.

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